Croissant

Place all the ingredients into the mixer and knead until a smooth and elastic dough is obtained.

Place all the ingredients into a stand mixer and knead until a smooth and elastic dough is achieved.

Roll out the dough using a sheeter, incorporate the melange, and give it two four-fold turns.

Let it rest again for 5 minutes, covered with a plastic sheet.

Shape the croissants to the desired size and let them proof at 30-32°C (86-89.6°F) with 70% humidity for 60-90 minutes.

Bake for 10-20 minutes, depending on the size, in a fan-assisted oven at 160°C (320°F) or a static oven at 180°C (356°F).

Immediately glaze with a mixture of milk and powdered sugar in a 1:1 ratio.